Rabbit in Wine Vinegar (Calabria)

Meat

Ingredients

Rabbit - 3 - 3 1/2 pounds

Olive oil - 1/2 cup

Garlic - 2 cloves

Sage - 2-3 sprigs

Salt and pepper

Wine vinegar - 2 cups

Anchovy fillets, finely chopped - 3

Capers - 2-3 tbsps

Potato flour - 2 tsps

Clean  the rabbit and cut it into serving pieces. Wash it carefully and wipe dry.

Heat the olive oil in a shallow casserole and saute the rabbit pieces with the garlic and sage until brown all over. Sprinkle with salt and pepper to taste. Dilute the vinegar with an equal amound of water and pour half of it into the casserole. Cover, lower the heat and simmer for 45 minutes, adding most of the remaining vinegar,  a little at a time, as the rabbit dries out.

When the rabbit is tender, transfer the pieces to a deep heated serving dish. Keep hot. Discard the garlic cloves. Stir the anchovies and capers into the sauce, and continue cooking and stirring until the anchovies are reduced to a paste. Mix the potato flour to a the anchovies are reduced to a paste. Mix the potato flour to a smooth paste with the remaining vinegar and stir this into the sauce. Bring to a boil and stir over a moderate heat until the sauce has thickened. Pour over the rabbit and serve immediately.

Serves 6